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Korean Picnic Salad with Grilled Shrimp Skewers

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Chef Brian Malarkey is making a delicious dish with homemade dressing.
Ingredients

Ingredients for Salad

  • 1 Large Head of Napa Cabbage - Sliced Thin
  • 1 Large Handful Bean Sprouts
  • 1 Each Pineapple – Diced
  • 1 Each Fresno Chili – Sliced Thin and Rinsed
  • 1 Bunch Cilantro – Rough Chopped
  • ½ Bunch Mint – Leaves Picked and Rough Chopped
  • ½ Bunch Thai Basil or Regular Basil – Leaves Picked and Rough Chopped
  • ½ Cup Cashews – Toasted – Salted – Rough Chopped
  • 2 Tablespoons – Furikake – Japanese Sesame/ Nori Seasoning

Ingredients for Dressing

  • ¼ Cup GoChuJang – Korean Chili Condiment
  • 2 Tablespoons – Lime Juice
  • 2 Tablespoons – Soy Sauce
  • 1/3 Cup Canola Oil
  • 1 Tablespoon Ginger – Peeled and Chopped
  • Combine all in a blender and blend until smooth. Add more oil if it is too hot

Ingredients for BBQ Shrimp

  • 4 Wooden Skewers – Soaked in water for a few hours
  • 16 Shrimp (16/20) 4 on each Skewer
  • 2 Tablespoons – GoChuJang
  • Salt and Pepper to taste

Korean Picnic Salad - Home & Family

Directions

1. Rub the Skewered Shrimp with the GoChuJang – Grill or Bake until the shrimp are cooked all the way through. – 2 to 3 minutes on each side.

2. Toss all the salad ingredients – except the cashews and Furikake with the vinaigrette and serve with the BBQ shrimp. Garnish with Cashews and Furikake on top.

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